Windisch, on the other hand, gives the following average composition of these three classes:—

Highest kiln heat
in malt.

Pale, 166-178° F. (56-65° R.)

Medium, 189-212° F. (70-80° R.)

Dark, 223-246° F. (85-95° R.)

Colour of the corn

Pale

Pale

Yellowish.

Colour of the flour

White

Yellowish

Yellow.

Taste and smell

Mildly aromatic

Aromatic

Strongly aromatic.

Moisture

5.5 p.c.

4 p.c.

3 p.c.

Extract of the malt

73 p.c.

73 p.c.

73 p.c.

Extract of the dry substance

77 p.c.

76 p.c.

75 p.c.

Maltose in extract

74-76 p.c.

70-74 p.c.

66—68 p.c.

Apparent attenuation, Frohborg yeast

73-75 p.c.

70-72 p.c.

65-67 p.c.

Apparent attenuation, Saaz yeast

64 p.c.

61 p.c.

56 p.c.

Acidity (as lactic acid)

0.6 p.c.

0.8 p.c.

1.0 p.c.

Saccharification period

10-15 mins.

20 mins.

30 mins.

Colour of an 8 per cent, wort

Pale yellow

Full yellow

Gold yellow to brownish.

Expressed in N/100 iodine solution

1-1.5 cc.

3-4 c.c.

6-8 c.c.

Journal of the Institute of Brewing, vol. XVII, 1920, page 492.

By pale, medium and dark, I assume that they mean pils, pale Munich and dark Munich. Obviously, these aren;t the only three malts used in Lager brewing. They're the three base malt. Roasted malt was also used in very dark beers.

Two floor kilns I see. I wonder what the air moisture content was? When making munich malts nowadays moist air is recirculated to some extent to increase Maillard reactions and the colour and flavour they bring.

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For a mere 25 euros, I'll create a bespoke recipe for any day of the year you like. As well as the recipe, there's a few hundred words of text describing the beer and its historical context and an image of the original brewing record.